Viral Cottage Cheese Protein Pancakes with Maple Berries

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 1 1/2 cups full-fat cottage cheese
• 3 large eggs
• 1 cup rolled oats
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 1 cup fresh blueberries
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup pure maple syrup
• 2 tbsp butter or neutral oil for griddle
• 1 tsp lemon zest

Instructions

1. 1Add the cottage cheese, eggs, rolled oats, vanilla, baking powder, cinnamon, and salt to a blender. Blend on high for 45–60 seconds until the batter is completely smooth and pourable with no oat flecks remaining.
2. 2Let the batter rest 5 minutes so the oats hydrate slightly; it will thicken to a classic pancake consistency. Meanwhile, combine blueberries, strawberries, maple syrup, and lemon zest in a small saucepan.
3. 3Set the berry mixture over medium heat and cook 4–6 minutes, stirring occasionally, until the fruit softens and the syrup turns glossy and slightly thickened. Keep warm on low.
4. 4Heat a large nonstick griddle or 12-inch skillet over medium heat (about 350°F surface temp). Add butter and swirl to coat.
5. 5Scoop 1/4-cup portions of batter onto the hot surface, spacing them 2 inches apart. Cook 2–3 minutes until bubbles form across the top and the edges look set and matte.
6. 6Flip carefully with a thin spatula and cook another 1 1/2–2 minutes until the undersides are deep golden and the centers spring back lightly when touched.
7. 7Transfer finished pancakes to a warm plate and tent loosely with foil. Repeat with remaining batter, adding more butter between batches as needed.
8. 8Stack 3 pancakes per plate, spoon the warm maple berries generously over the top, and serve immediately while the pancakes are still steamy.